Sous Chef

Located near the heart of downtown Portland, The Original - A Dinerant is the perfect destination for unexpected all-day Portland dining. Our inspired menu of eclectic American cuisine takes on regional favorites and modifies them with local and seasonal ingredients resulting in flavors and textures unique to the pacific Northwest. Unwind at our vintage style bar for that much-deserved evening cocktail. At The Original, we honor the past as we listen in on the pulse of Portland's adventurous and evolving tastes.

Job Title:

Sous Chef

Location Name:

The Original

City:

Portland

EEO Statement:

We are proud to be an EEO/AA employer M/F/Disabled/Veterans. We maintain a drug-free workplace and perform pre-employment substance abuse testing.

Posting Overview:

Manage the kitchen staff in the daily production, preparation and presentation of all food for the hotel's restaurant(s) and room service in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products. Responsible for managing the daily operations of the kitchen. Monitors food and labor costs. Assists Executive Chef in creating and implementing menu and production changes.

Requirements:

Competencies

Dealing with Ambiguity

Can effectively cope with change; can shift gears comfortably; can decide and act without having the total picture; isn’t upset when things are up in the air; doesn’t have to finish things before moving on; can comfortably handle risk and uncertainty.

Composure

Is cool under pressure; does not become defensive or irritated when times are tough; is considered mature; can be counted on to hold things together during tough times; can handle stress; is not knocked off balance by the unexpected; doesn’t show frustration when resisted or blocked; is a settling influence in a crisis.

Interpersonal Savvy

Relates well to all kinds of people – up, down, and sideways, inside and outside the organization; builds appropriate rapport; builds constructive and effective relationships; uses diplomacy and tact; can defuse even high-tension situations comfortably.

Building Effective Teams

Blends people into teams when needed; creates strong morale and spirit in his/her team; shares wins and successes; fosters open dialogue; lets people finish and be responsible for their work; defines success in terms of the whole team; creates a feeling of belonging in the team.

Knowledge/Skills

Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or complex problems and food and beverage management. Requires oral and written communication skills.

Requires moderate hearing to communicate with employees and to hear machinery for safety reasons. Requires excellent vision for safety reasons. Requires moderate speech communications to communicate with other employees. Requires excellent comprehension and literacy to be able to read and write as well as analyze to fulfill budget.

Abilities

Lifting, pushing, pulling and carrying: All of these functions are essential primarily because of the heavy production associated with Banquets. Items include food, small equipment -75% of the time. Bending of the knees does become necessary when using the lower oven for cooking, 5-10 times a day. Mobility -full range of mobility and the ability to travel 30-50 feet on a regular basis throughout the day. Continuous standing -during preparation, during service hours or during expediting, usually all day. Must have moderate hearing to hear equipment timers and communicate with other staff. Must have excellent vision to see that product is prepared appropriately. Must have moderate comprehension and literacy to read use records and all special requests.

Education/Formal Training

High school education or equivalent.

Experience

Experience required by position is from one to two full years of employment in a related position with this company or other organization(s).

Inside 100% of 8 hour shift. Going in the freezer temperatures can be -10 degrees. On the front line, temperatures can be over 100 degrees.

Position Type:

Full Time - Regular

State:

OR

Requirements

[see job description]

About Us

Experience where food, drink and inspired design meet and mix. Whether joining us for breakfast, lunch, dinner or lingering over drinks, Sage Restaurant Group's clientele are hungry for life and eager to savor new experiences in which food is an entrée to adventure. Our independent restaurants, which are adjacent to hotels, also deliver exceptional catering and in-room dining experiences. Wherever they're located, Sage Restaurant Group's concepts feature a distinctive scene and a subtly infused local vibe. Each is an experience where food, drink and inspired design meet and mix.

We are a team of passionate industry-leading restaurateurs who excel in the realm of F&B operations by creating and operating successful concepts that are distinctly branded, innovative and highly designed. Our team creates unexpected, playful and locally-focused food and beverage experiences that connect with the people who live and work in the communities we serve.

Work Permit:
Applicants who do not already have legal permission to work in the location of this job will not be considered.

Management Position: Yes

Description

5931BR

Req #:

5931BR

Why Us:

Located near the heart of downtown Portland, The Original - A Dinerant is the perfect destination for unexpected all-day Portland dining. Our inspired menu of eclectic American cuisine takes on regional favorites and modifies them with local and seasonal ingredients resulting in flavors and textures unique to the pacific Northwest. Unwind at our vintage style bar for that much-deserved evening cocktail. At The Original, we honor the past as we listen in on the pulse of Portland's adventurous and evolving tastes.

Job Title:

Sous Chef

Location Name:

The Original

City:

Portland

EEO Statement:

We are proud to be an EEO/AA employer M/F/Disabled/Veterans. We maintain a drug-free workplace and perform pre-employment substance abuse testing.

Posting Overview:

Manage the kitchen staff in the daily production, preparation and presentation of all food for the hotel's restaurant(s) and room service in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products. Responsible for managing the daily operations of the kitchen. Monitors food and labor costs. Assists Executive Chef in creating and implementing menu and production changes.

Requirements:

Competencies

Dealing with Ambiguity

Can effectively cope with change; can shift gears comfortably; can decide and act without having the total picture; isn’t upset when things are up in the air; doesn’t have to finish things before moving on; can comfortably handle risk and uncertainty.

Composure

Is cool under pressure; does not become defensive or irritated when times are tough; is considered mature; can be counted on to hold things together during tough times; can handle stress; is not knocked off balance by the unexpected; doesn’t show frustration when resisted or blocked; is a settling influence in a crisis.

Interpersonal Savvy

Relates well to all kinds of people – up, down, and sideways, inside and outside the organization; builds appropriate rapport; builds constructive and effective relationships; uses diplomacy and tact; can defuse even high-tension situations comfortably.

Building Effective Teams

Blends people into teams when needed; creates strong morale and spirit in his/her team; shares wins and successes; fosters open dialogue; lets people finish and be responsible for their work; defines success in terms of the whole team; creates a feeling of belonging in the team.

Knowledge/Skills

Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or complex problems and food and beverage management. Requires oral and written communication skills.

Requires moderate hearing to communicate with employees and to hear machinery for safety reasons. Requires excellent vision for safety reasons. Requires moderate speech communications to communicate with other employees. Requires excellent comprehension and literacy to be able to read and write as well as analyze to fulfill budget.

Abilities

Lifting, pushing, pulling and carrying: All of these functions are essential primarily because of the heavy production associated with Banquets. Items include food, small equipment -75% of the time. Bending of the knees does become necessary when using the lower oven for cooking, 5-10 times a day. Mobility -full range of mobility and the ability to travel 30-50 feet on a regular basis throughout the day. Continuous standing -during preparation, during service hours or during expediting, usually all day. Must have moderate hearing to hear equipment timers and communicate with other staff. Must have excellent vision to see that product is prepared appropriately. Must have moderate comprehension and literacy to read use records and all special requests.

Education/Formal Training

High school education or equivalent.

Experience

Experience required by position is from one to two full years of employment in a related position with this company or other organization(s).

Inside 100% of 8 hour shift. Going in the freezer temperatures can be -10 degrees. On the front line, temperatures can be over 100 degrees.

Position Type:

Full Time - Regular

State:

OR

Requirements

[see job description]

About Us

Experience where food, drink and inspired design meet and mix. Whether joining us for breakfast, lunch, dinner or lingering over drinks, Sage Restaurant Group's clientele are hungry for life and eager to savor new experiences in which food is an entrée to adventure. Our independent restaurants, which are adjacent to hotels, also deliver exceptional catering and in-room dining experiences. Wherever they're located, Sage Restaurant Group's concepts feature a distinctive scene and a subtly infused local vibe. Each is an experience where food, drink and inspired design meet and mix.

We are a team of passionate industry-leading restaurateurs who excel in the realm of F&B operations by creating and operating successful concepts that are distinctly branded, innovative and highly designed. Our team creates unexpected, playful and locally-focused food and beverage experiences that connect with the people who live and work in the communities we serve.